Wok 1 头锅

· Organises kitchen operations and prepares and serves a range of dishes, whilst supervising junior members of the Kitchen Brigade.
· 组织厨房运营并制作和送上各种菜肴，监管厨房团队中的下级员工。
· Adhere to local regulationsconcerning health, safety, or other compliance requirements, as well as brandstandards and local policies and procedures.
· 遵守当地的卫生和安全法规，或其它适用的规定，以及品牌规范和当地的规章制度。
· Proficient in Cantonese cuisinecooking techniques, familiar with the preparation processes of both traditionaland innovative Cantonese dishes.
· 精通粤菜烹饪技艺，熟悉传统及创新粤菜的制作工艺；
· Possess strong kitchenmanagement capabilities, able to effectively coordinate team work and optimizeworkflows.
· 具备较强的厨房管理能力，能有效统筹团队工作并优化流程；
· Have strict requirements foringredient quality, familiar with market supply and cost control.
· 对食材品质有严格要求，熟悉市场供应及成本控制；
· Equipped with goodcommunication and coordination skills, able to adapt to high-intensity workenvironments.
· 具备良好的沟通协调能力，能适应高强度工作环境；
· With team spirit, strong senseof responsibility, and emphasis on details and food safety
· 有团队合作精神，责任心强，注重细节与食品安全；
· Workswith Supervisor in manpower planning and management needs
和上级领导一起进行人力规划和管理需求。
· Workswith Supervisor in the preparation and management of the Department’s budget
和上级领导一起编制和管理部门预算。